Chorizo Enchiladas

Since it gets dark so quickly these days, the last thing I want to do after I get home from work is go to the store and chef something up. So when the mood strikes me I have to take advantage and cook up a big batch of something to last me throughout the week (more to come on Soup Sundays). I'm a huge leftovers fan especially when it comes to bringing lunch to work.

One of my go-to's has become enchiladas. I blame this on my dad who makes some form of this every couple weeks. They're so versatile and easy. Once you get the basic flow of the recipe down you can change up your meat, veggies, cheese and sauce based on what's in your fridge. 

Even though I might be making a stretch here, I'd venture to call them healthy since it's much better for you than any dirty Tex-Mex spot - not knocking them because I've been known to dabble. I just can't consciously put as much cheese or sour cream (I'm not ruling out cream cheese either) on these bad boys as somewhere like "El Rodeo."

And I don't need to sell you on Chorizo, because, duh. 

Chorizo Enchiladas with Tomatillo Sauce

Serves 3

Ingredients:

3-4 Chorizo sausages, casings removed

1/2 onion, sliced

2 jalapenos, seeded and cut into strips

Jack cheese cut into thin strips

6 whole wheat tortillas

1/2 can of Trader Joe's Tomatillo Sauce (call me Sandra Lee)

Avocado and Greek yogurt for serving

Directions:

Heat medium skillet over medium heat. Pinch casing-free chorizo into smaller pieces and add to the skillet. There's enough fat and flavor in these to not need oil or spices. Heat until cooked through, about 4-5 minutes. Remove from pan and set aside on paper towel. 

In the same pan, add the onions directly to the chorizo grease. I'm big on minimal cleanup, and I just think of this as a much more flavorful olive oil. Cook until soft.

I like to add some of the tomatillo sauce into the skillet once the veggies are removed, and heat it up a little. Let each tortilla cook in this individually for about 15 seconds on eat side to seal some flavor in there and soften it up to make it easier to roll (secret of the pros). 

After letting the tortillas simmer, add in some onion, one strip of jalapeno, one strip of cheese and top with chorizo. Roll these tightly and place seam side down in a greased baking dish. I usually put too much filling in and end up with fat enchiladas so could only fit six in the dish. Top your finished product with the rest of the sauce and dot with cheese. 

Bake at 350 for 15 minutes or until the cheese is melted. Serve with avocado slices and Greek yogurt.

Whatever, avocados are healthy fats.